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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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With its slight hint of lemon and variety of herbs, this chicken disappears quickly. I'm not sure where this originated, but I've passed it onto countless friends. Ingredients:
3/4 cup canola oil |
3/4 cup lemon juice |
1 tablespoon onion powder |
2 teaspoons garlic powder |
1-1/2 teaspoons salt |
1-1/2 teaspoons celery salt |
3/4 teaspoon dried rosemary, crushed |
3/4 teaspoon dried thyme |
2 broiler/fryer chicken (3 to 3-1/2 pounds each), cut up |
Directions:
1. In two large resealable plastic bags, combine the first eight ingredients. Reserve 1/4 cup; cover and refrigerate. Add chicken to remaining marinade; seal bag and turn to coat. Refrigerate for at least 12 hours.
2. Drain and discard marinade. Cover and grill over medium-low heat for 35-45 minutes or until juices run clear. Serve with reserved marinade. Yield: 8 servings.
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